Comparative Evaluation of Physical and Physicochemical Properties and Antioxidant Potential of Various Cooking Oils: A Recent Study

2021 ◽  
pp. 126-137
Author(s):  
Haq Nawaz ◽  
Muhammad Aslam Shad ◽  
Saira Hassan ◽  
Muhibullah Shah ◽  
Haseeba Shahzad ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Comparative Evaluation ◽  
Antioxidant Potential ◽  
Cooking Oils

scholarly journals Comparative Evaluation of Physical and Physicochemical Properties and Antioxidant Potential of Various Cooking Oils

2019 ◽  
pp. 199-207
Author(s):  
Haq Nawaz ◽  
Muhammad Aslam Shad ◽  
Saira Hassan ◽  
Muhibullah . Shah ◽  
Haseeba Shahzad ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Comparative Evaluation ◽  
Corn Oil ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Antioxidant Potential ◽  
Local Market ◽  
Study Results ◽  
Canola Oils ◽  
Cooking Oils

The study was based on the comparative evaluation of physical and physicochemical properties and antioxidant potential of different cooking oils as awareness for the consumers. The cooking oils extracted from sunflower, corn, canola, soybean, and rapeseed and available for consumers as different commercial brands were purchased from the local market and analysed for their physical, physicochemical and antioxidant properties. All of the selected oils were found to be statistically similar on the basis of their physical properties including odour, specific gravity (P=.65) and refractive index (P=0.84). All of the selected oils contained vitamin A except one brand of each of the sunflower, corn and canola oils. The selected oils and their blend showed statistically different physicochemical properties and antioxidant potential (P=.000). The corn oil and rapeseed oil were found to be the best quality oil due to comparatively lower acid, peroxide and saponification values and higher antioxidant potential in terms of free radical scavenging capacity. The study results would provide valuable information to the consumers and the researchers regarding the selection of the best quality cooking oils available in the market.  

Comparative Evaluation of Physicochemical Properties of Corn Flours Through Different Water Qualities and Irrigation Methods

2009 ◽  
Vol 9 (5) ◽  
pp. 938-943 ◽  
Author(s):  
M.J. Amiri ◽  
A. Ebrahimiza ◽  
S. Amiri ◽  
M. Radi ◽  
M. Niakousari
Keyword(s):  
Physicochemical Properties ◽  
Comparative Evaluation ◽  
Irrigation Methods

scholarly journals Evaluation of physicochemical properties, antioxidant potential and baking quality of grain and flour of primitive rye (Secale cereale var. Multicaule)

2019 ◽  
Vol 56 (7) ◽  
pp. 3422-3430
Author(s):  
Małgorzata Warechowska ◽  
Józef Warechowski ◽  
Józef Tyburski ◽  
Ewa Siemianowska ◽  
Agnieszka Nawrocka ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Secale Cereale ◽  
Antioxidant Potential ◽  
Baking Quality

scholarly journals A First Approach to the Chemical Composition and Antioxidant Potential of Guinea-Bissau Propolis

2019 ◽  
Vol 14 (5) ◽  
pp. 1934578X1984413 ◽  
Author(s):  
Soraia I. Falcão ◽  
Mélissa Lopes ◽  
Miguel Vilas-Boas
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Physicochemical Properties ◽  
Natural Product ◽  
Broad Spectrum ◽  
Biological Activities ◽  
Chemical Diversity ◽  
Antioxidant Potential ◽  
Phenolic Composition ◽  
First Time

Propolis is a natural product derived from plant resins collected by honeybees and used in the beehive as a construction and defensive material. The broad spectrum of biological activities is dependent on the chemical diversity of its composition which is determined by the floral sources at the site of collection. For the first time, the chemical composition of Guinean propolis as well as its physicochemical properties, phenolic composition, and antioxidant activity was assessed. Eight compounds were identified through LC/DAD/ESI-MS n , mostly isoflavonoids, resembling Nigerian and Brazilian red propolis from the genus Dalbergia.

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